Peel the onions and remove the outer skin. Slice off the top of each onion and place them cut side down on a cutting board. Starting about ½ inch from the root, make four evenly spaced cuts down through the onion. Then, slice between each section to create 8 evenly spaced cuts. Flip the onions over and gently separate the layers to form the "petals."

In a large bowl, whisk together the all purpose flour, cayenne pepper, paprika, dried oregano, ground cumin, black pepper, and kosher salt until evenly combined.

In a separate bowl, beat the eggs and stir in the milk until smooth to create the egg wash.

Dredge each onion in the flour mixture, making sure to coat between the petals. Dip the onion into the egg wash, ensuring all the petals are covered. Return the onion to the flour mixture for a second coating, pressing gently to adhere the flour. Repeat with the second onion.

Heat the oil in a deep fryer or large pot to 375°F (190°C). Carefully lower one onion into the hot oil, root side down, using a slotted spoon. Fry for about 10 minutes, or until the onion is golden brown and crispy. Repeat with the second onion.